Ingredients
Naan Bread
160 ml (⅔ cup) water heated to 100-110 degrees Fahrenheit
2 teaspoons sugar
1 ½ teaspoons active dry yeast
250 grams (2 cups) of all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
1 tablespoon avocado oil, plus more for handling and cooking
Garlic Butter Glaze
3 tablespoons butter
2 to 3 cloves garlic, minced
3 to 4 tablespoons cilantro, finely chopped
Cucumber Salad
1 long cucumber, peeled and cut into thin slices
1/8 medium red onion, cut into thin slices
2 tomatoes, deseeded and diced
2 limes, juiced
3 tablespoons roasted peanuts, chopped
1/4 teaspoon chili powder
Fresh cilantro sprigs, chopped
Chicken
1.75 lbs chicken breasts, cut into 1-inch cubes
Marinade
1 cup plain yogurt
2 tablespoons lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon of salt
1 teaspoon turmeric
1/2 teaspoon chili powder
Sauce
2 tablespoons of avocado oil
1 large onion, finely chopped
8 cloves garlic, minced
1 tablespoon ginger finely grated
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 tablespoon tomato paste
1 15 oz can of tomato sauce
1/4 cup water if needed
1 cup heavy cream
1 teaspoon salt
Fresh cilantro to garnish
To Serve
Basmati Rice
Directions
Cucumber Salad
Peel the cucumber, remove the seeds with a teaspoon, then cut into slices.
Put the cucumber slices into a bowl. Add the onion, tomatoes, coriander, red and green chillies, lime juice, vegetable oil and chopped peanuts.
Sprinkle in the ground spices, and season well. Toss together. Serve with poppadoms.
Cafe Delites
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!
Tasty
Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
Enjoy!
Cucumber Salad
Peel the cucumber, remove the seeds with a teaspoon, then cut into slices.
Put the cucumber slices into a bowl. Add the onion, tomatoes, coriander, red and green chillies, lime juice, vegetable oil and chopped peanuts.
Sprinkle in the ground spices, and season well. Toss together. Serve with poppadoms.
Notes
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